Corn Recipe

fried corn

What do'ya think of this!


Use about one ear of corn per serving
  1. Cut corn from cob CREAM-STYLE.
    Do it uniformly and scrape well.
  2. Pour enough fresh BACON DRIPPINGS into a skillet to cover the bottom well.
  3. Add corn with a little salt and pepper.
  4. Turn corn into hot grease; fry until light brown on bottom.  Add butter; stir until brown is mixed thru the corn.
  5. Cover with boiling water; simmer for
    30 minutes until slightly thickened and done.


For 4 people use 8 large ears or 12 small ones. Corn needs to be as FRESH as possible. Cut corn CREAM-STYLE getting ALL THE JUICES *** You will be amazed at the result and the taste after cooking! Butter a souffle dish and Fill 3/4 full to allow for expansion. Now, stir in one tablespoon full of butter for each ear used. Add crystal salt. Set oven at 325 degrees and do not preheat. Insert dish into oven immediately with no cover. Bake slowly for 25 minutes. Then stir thoroughly. Then go for ANOTHER 25 minutes. Brown the top using broiler about 3 inches above your dish.

Serve and you won't believe the taste


Remove corn from cobs, to yield 3 cups. In a 3-quart sauce pan, cook bacon over medium heat until limp. Add onion and celery; cook until tender. Stir in corn, milk, bouillion cubes, salt and pepper. Cover and simmer, stirring occasionally, 10 minutes. Mix cornstarch and water, stirring until smooth, and add to corn mixture. Stirring constantly, bring to boiling over medium heat, and boil 1 minute. Stir in parsley. 

Makes 2 quarts, or about 8 servings.


Place all ingredients in a large pot.
Set over medium heat and stir to mix and dissolve sugar.
Increase heat to high, cover and bring to a boil, stirring occasionally.
Reduce heat and boil gently for 15 minutes, tasting after 5 minutes and increasing seasonings if desired.
Ladle into hot sterile jars, leaving a 1/4 inch head space and distributing vegetables evenly in the juice.

Add lids and process 15 minutes in a boiling-water bath.

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